Print Recipe

Tofu Cheese Stuffed Shells

RG

Ingredients

  • 12 jumbo pasta shells
  • 1/4 cup shredded carrot
  • 2 tablespoons sliced green onion
  • 8 ounces tofu
  • 1/2 cup low-fat ricotta cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 1 beaten egg white
  • 1 (16 ounce) can tomatoes, cut up
  • 1/2 (6 ounce) can tomato paste
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fennel seed, crushed (optional)

Instructions

  1. Cook pasta shells according to package directions. Drain. Rinse with cold water. Drain and set aside.
  2. Meanwhile, in a small saucepan, cook carrot and green onion in a small amount of water until tender. Drain.
  3. For filling, in a medium mixing bowl, mash tofu with a fork. Stir in the carrot-onion mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella, the egg white and 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. For sauce, in a saucepan, combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder and fennel seed. Bring to a boil, reduce heat. Simmer, uncovered, for 10 minutes.
  5. Stuff each shell with about 1 rounded tablespoon of filling. Place shells in an ungreased 8-inch square baking dish. Pour sauce over shells, top with remaining mozzarella cheese.
  6. Bake, covered, in a 350 degree F oven for 25 minutes or until hot

Yield: 4 servings

Each serving: 316 calories (36 percent from fat)


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